We use Belcolade White Chocolate Easimelt X605/G because we like that it is 29.5% cocoa butter. Tastes great as Roo’s Little Cake Parlour said and makes for a firmer finish in our opinion.
We add a dot of Sugarflair purple/voilet food colour paste as in Raewyn’s video. You can also add some Squires XXtra White food colour paste afterwards to whiten further if needed. (And takes less whitener if you’ve use a minisule amount of purple first.) We also find that white chocolate ganache seems to whiten as it hardens/dries, so experiment by judging its colour after it’s set rather than when it’s runny.
Leslie, Surrey, http://www.lesliescakes.com
